If you need to add a little more flour feel free to add about 1 Tablespoon at a time until you reach the desired consistency. Next, add the strawberry Jell-O mix into one bowl and add the vanilla pudding mix into the other.Īdd ¼ cup flour to each bowl and use a fork to mix together until you get a sand-like texture. To make the crumb coating you want to start by putting half a stick of softened butter into two bowls. This is the hardest part of the whole recipe, but I promise it is worth it!
#STRAWBERRY CRUNCH CAKES HOW TO#
HOW TO MAKE STRAWBERRY CRUNCH CAKE TOPPING Vanilla Pudding Mix- Again, I switched this one up to a readily available ingredient that most people can find at their local grocery store.įlour- This will be used to make the crumb coating as well. Strawberry Jell-O mix- There are a lot of recipes that use freeze dried strawberries for the crunch coating but I know that they aren't readily available everywhere, so I switched it up to use strawberry Jell-O mix instead. Vanilla Extract- The REAL stuff is always better or you can make your own! If you only have imitation, feel free to use what you already have on hand. I use about 1 cup of powdered sugar per stick of butter for my frosting. Powdered Sugar- I HATE a super sweet frosting, it takes away from the cake and I prefer to taste more than a super sugary frosting. If you want to kick your box mix up a notch, replace the water with milk, add one additional egg, and double the amount of oil and replace with melted butter.īutter- I use unsalted, but you can use salted and omit the extra salt in the recipe. One strawberry and one white cake mix- I chose to go this route because it would make the recipe move a little faster. I wanted to keep this recipe as easy as possible for you guys, so I decided to use box cake mix and make the buttercream and crunch coating from scratch and you can't even tell it is a box mix! INGREDIENTS NEEDED TO MAKE A STRAWBERRY CRUNCH CAKE I am a firm believer that homemade cakes are where it is at, but I made an exception for this cake. Normally, I don't use box cake mixes in my recipes. This cake is so nostalgic and when I tried it for the first time it brought back so many memories. This Strawberry Crunch Cake is based off of my favorite childhood ice cream bars. This cake tastes just like the ice cream bars! Jump to Recipe Use a hand mixer to mix together till fluffy.This Strawberry Crunch Cake recipe is four layers of strawberry shortcake flavor covered in buttercream frosting, and a homemade strawberry crunch coating. In a small/medium bowl add cream cheese and marshmallow fluff.Bake Crumbs at 350 degrees on a greased cookie sheet for about 10 minutes, or until slightly browned, stirring every few minutes. In a small bowl add 2 Tablespoons of butter, 1 (3 oz.) package of Instant Vanilla Pudding, and ONLY 1 (1/2) Teaspoons of Strawberry Jello ( Store the leftovers for a later use).Once cake is completely cool, frost it and top with strawberry crunch, recipes below. Allow cake to cool for 10 – 15 minutes then carefully turn out on a clean surface to allow cake to finish cooling.Use a wooden spoon to smooth batter around the pan. Pour batter into a bundt pan that has been well greased with shortening.This just keeps the flour from flying everywhere when you turn your mixer on. Use a wooden spoon to slowly mix the flour in then finish it off with the hand mixer. Next, add flour, salt, and Baking powder ( I just plop dry ingredients right on top the batter). Add milk and mix batter till it resembles cake frosting.
Preheat oven to 300 degrees ~ In a Large bowl, using a hand mixer, cream together shortening, butter, sugar, 1 package Instant Vanilla Pudding, and 1 Package Strawberry Jello ( it will look crumbly.1 ( 8 oz.) Package cream cheese ( Softened ).1 ( 3 oz.) Package Instant Vanilla Pudding.
0 kommentar(er)
